Cooking & Baking
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'Introducing our new biweekly column by Alison Roman, with effortless and delicious recipes you can make in less than an hour like this bright, punchy sheet-pan trout.'>>>
https://www.nytimes.com/2018/07/09/dining/alison-roman-recipe-sheet-pan-trout.html?
sprinkleeninow
(20,211 posts)elleng
(130,708 posts)I cook much less often!
PJMcK
(21,988 posts)Years ago, the NY Times had a weekly column titled, "The 60 Minute Gourmet" and it would feature an entire delicious meal that you could whip together and cook in-- you guessed it-- under an hour. Whenever I found something intriguing, I would photocopy it and put it in my binder of recipes. I still have many of those goodies.
Thanks for the heads-up, elleng.
elleng
(130,708 posts)Paperback April 4, 2000
by Pierre Franey (Author), Craig Claiborne (Introduction)
https://www.amazon.com/New-York-Times-60-Minute-Gourmet/dp/0812933028
PJMcK
(21,988 posts)Thanks, elleng, I wasn't aware that those recipes had been collated into a book. Makes sense.
Simply put, I love good food!
pscot
(21,024 posts)quarter sheet pans are. I bought some a while back and i use them all the time. They're the ideal size if you're cooking for one or two, they fit neatly in a toaster oven and 3 cost less than $20. Lining them with foil or parchment paper reduces cleanup to a minimum.